Mark Bittman
1 minute read
8 Nov 2019
5:06 pm

Recipe: Roast chicken

Mark Bittman

With an ingredient list just four items long (chicken, olive oil, salt, pepper), this bare-bones chicken is genius in its technique.

Roast chicken. Food styled by Simon Andrews. (CREDIT: Ryan Liebe/The New York Times) — ONLY FOR USE WITH ARTICLE SLUGGED — BC-SMARTER-LIVING-ROAST-CHICKEN-RECIPE-ART-NYTSF — OTHER USE PROHIBITED

To make it, thoroughly preheat a cast-iron skillet before sliding into it a seasoned bird, breast-side up. In under an hour you’ll get a stunning chicken, with moist, tender white meat, crisp, salty chicken skin, and juicy dark meat all done to a turn. If you don’t already have a cast-iron skillet large enough to hold a whole chicken, this recipe is a good enough reason to invest in one. TIME: 50 TO 60 MINUTES YIELD: 4 SERVINGS 1 (3-to-4 pound) whole chicken, trimmed of excess fat 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 1....